Ginger Maple Winter Squash

1 winter squash cut in half, seeds scooped out (a nice sweet squash like Kuri works well)
olive oil
1 teaspoon ginger (fresh grated or powdered)
1 tablespoon maple syrup
salt to taste

Roast squash face down in 375° oven until tender (anywhere from 30-60 minutes depending on sqaush and size) It will be ready when you can pierce the skin easily with a knife.

Scoop flesh and and mix ginger and syrup in. Salt to taste. I also add some of Frontier's Oriental Seasoning since I add that to pretty much everything.

Cheesy Turnips

about 1 lb. turnips, cut into 2 x ½ x ½ sticks
2 ribs celery, thinly sliced
1 medium onion, thinly sliced
about 2 oz. cheddar cheese, grated (I used yummy raw cheddar)

In a medium saucepan with lid add water to 1" depth. Add veggies and bring to a boil. Cover and turn heat down and cook until turnip is tender when pierced with a fork. Drain and mix cheese in. Stir until melted and creamy.

Coconut Rice

2 cups sushi rice
1 cup coconut milk (I used light)
1 ½ cups water
pinch of salt

Combine in a pot with a tight fitting lid and bring to a boil. Stir well, cover and cook on low for 15 minutes. Put a towel in between lid and pot and let sit off the heat for another ten minutes.

Chicken Adobo

2-3 lbs. chicken thighs (with bone and skin)
oil
large onion, diced
3/4 cup low sodium tamari or soysauce
3/4 cup apple cider vinegar
1/2 cup water
lots of garlic, chopped or sliced
a bay leaf or two
whole peppercorns (I usually throw in a scant teaspoon)

Brown onion and chicken (skin side down) in large pot in some oil. Throw in garlic and fry for a minute. Add rest of ingredients and simmer until chicken is cooked and your house smells incredible. Serve over hot rice. Devour and fight over any leftovers.